Italian Almond & Ricotta Tart

Name: Italian Almond & Ricotta Tart
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsalted butter, softened; 1/4 cup powdered sugar; 1 large egg; 1 cup ricotta cheese; 1/2 cup granulated sugar; 1/4 teaspoon salt; 1 teaspoon vanilla extract; Zest of 1 orange; 1/2 cup sliced almonds; 1/4 cup chocolate, melted

by Joudia Elise

Updated on: January 8, 2026

Delicious Italian Almond Ricotta Tart with almond flakes and creamy filling

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The warm, orange-scented air in my little kitchen always tells me the tart is almost ready. I can hear my son’s footsteps on the tile and the soft clink of cups as he reaches for a chair. That smell of baked almonds and sweet ricotta wraps around us like a familiar sweater, and for a moment everything slows down and tastes like home. If you want a recipe that makes the house feel full and the heart feel light, this Italian Almond & Ricotta Tart is the kind I make when I want comfort on the table and a memory in the oven, the same way I turn to recipes like my slow-roasted chicken meatloaf that feeds our family on busy nights.

Table of Contents

Why This Italian Almond & Ricotta Tart Means So Much

This tart is a small heirloom in our family kitchen. I first made it on a rainy afternoon when my mother called and asked for something simple to bring to a neighbor. I wanted a dessert that was gentle, not fussy, and that tasted like warmth. The ricotta gave it a softness my children loved, and the almonds added that sweet, toasty bite that made every slice feel special.

It became our weekend treat. On Saturdays we would set the table with mismatched plates and let the tart sit in the middle like a celebration of ordinary life. My husband would pour tea, and my daughter would insist on the first slice, cheeks already flushed from the anticipation. Over time, the tart linked itself to those small rituals: the steam on the windows, the chatter about school, the quiet hour after everyone had gone to bed.

This recipe is not about perfection. It is about the small things that become tradition. It is about turning simple pantry ingredients into something that invites people to linger. When you bake this tart, you are making more than dessert. You are making a reason to gather, to share stories, and to remember.

The Story Behind Our Favorite Italian Almond & Ricotta Tart

When I think about why I keep baking this tart, I think about texture first. The crust is tender and slightly crumbly. The ricotta filling is smooth and lightly sweetened, with a bright whisper of orange that wakes up each bite. The sliced almonds toast on top, giving that satisfying crackle that contrasts with the creaminess below.

My first version was a little too sweet. I had used too much sugar in the filling because I worried my family would not like ricotta on its own. Then my mother tasted it and said, gently, that it needed more orange and less worry. That moment taught me to trust flavor balance and not to overcomplicate things. I learned that ricotta sings when its purity is respected.

This tart also taught me about rhythm in a recipe. Pressing the dough into the pan, feeling its coolness under your fingers. Listening for the shell’s whisper of bake-time when it cracks a little around the edge. Watching the filling settle and the almonds brown. Each step is a small ritual that rewards patience. It reminds me of other comforting recipes I turn to on quiet evenings, like the soothing brothy soups I keep in rotation when someone is under the weather, such as my take on a simple Italian Penicillin soup that warms the soul. Both dishes are about care, warmth, and slow comfort.

Bringing Italian Almond & Ricotta Tart Together

“Every time I stir this pot, it smells just like Sunday at home.”

There is a rhythm to making this tart that I have come to love. Start with the dough and feel it change from loose crumbs to a soft, cool mass as the egg brings it together. The counter will wear a dusting of flour that reminds you of a day spent in the kitchen. While the crust bakes, you’ll make the ricotta mixture, stirring until it is glossy and smooth, like a little cloud ready to rest in the golden shell.

As you spoon the filling into the warm crust, you will notice a gentle steam rise and the orange zest will float on top like tiny jewels. The almonds go on last and begin to sing after a few minutes in the oven. You will know it is done when the edges of the tart are a warm, honest brown and the center has set but still gives a tiny, reassuring wobble if you tap it.

There is a certain satisfaction in the quiet sound of the oven door closing, the slow count of minutes as the tart transforms, and then the hush as it cools. This is the kind of cooking where you find yourself drawn back to the kitchen window, cup in hand, watching steam curl and savoring the slow promise of dessert.

Ingredients You’ll Need

1 1/2 cups all-purpose flour
1/2 cup unsalted butter, softened
1/4 cup powdered sugar
1 large egg
1 cup ricotta cheese
1/2 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
Zest of 1 orange
1/2 cup sliced almonds
1/4 cup chocolate, melted

A few warm side notes to help you along the way: feel free to use a little extra vanilla if you love a cozy aroma. Fresh butter gives this tart its richest flavor, so if you can, choose a good-quality stick. The orange zest is the bright note that keeps the filling from feeling heavy, and if your ricotta is very wet, drain it in a cloth for a few minutes to make the texture just right. If you like a nuttier depth, lightly toast the sliced almonds before topping the tart to bring out their aroma.

I learned early to treat ingredients like friends you know well. Tell them what they need and they will return the favor. A little extra care with the ricotta, a gentle hand with the dough, and you will be rewarded with a tart that is as honest as it is lovely.

Step-by-Step Directions

Preheat the oven to 350°F (175°C).
Prepare your tart pan and lay out your ingredients so everything is within reach. The kitchen will start to warm and you will smell the butter as it comes to room temperature. This small preparation makes the process feel calm and steady.
In a mixing bowl, combine flour, butter, and powdered sugar. Mix until crumbly. Add the egg and knead into a dough.
Use your fingertips or a pastry cutter to bring the mixture to crumbs, then let the egg bind it slowly. Press the dough together gently until it forms a smooth ball. The dough should feel cool and slightly tacky.
Press the dough into a tart pan and pierce the base with a fork. Bake for 15 minutes.
Press the dough evenly along the bottom and sides so there are no thin spots. Poke the base with a fork to keep it from puffing too much. When you bake it, wait for the edges to turn golden and breathe in the smell that fills your kitchen.
In another bowl, mix ricotta, sugar, salt, vanilla, and orange zest until smooth. Pour the mixture into the tart shell.
Stir until the filling is glossy and uniform, with specks of orange zest glinting in the cream. Taste a small spoonful to check the balance of sweetness and brightness; adjust if you like it a touch tangier or sweeter. Pour slowly so it settles evenly in the pre-baked shell.
Top with sliced almonds and bake for an additional 25 minutes.
Scatter the almonds over the surface so every slice will have that toasted crunch. As the tart bakes, the almonds will brown and the filling will set with a gentle wobble in the center. You will hear a faint caramel scent as the sugars finish.
Once cooled, drizzle with melted chocolate before serving.
Let the tart cool enough to set before the chocolate, or it will melt into the filling. Warm the chocolate until it flows easily and then drizzle in a steady ribbon. Finish by letting the tart rest so the chocolate seals gently on top.

Italian Almond & Ricotta Tart

Serving Italian Almond & Ricotta Tart With Family Warmth

I like to serve this tart the way we always do: simply and with love. Place it on a wooden board, slice with a sharp knife, and let everyone choose their size. Some like a thin sliver with an espresso, others want a generous wedge with a glass of chilled milk. There is room for both at our table.

For brunch, I offer slices with a smear of warm jam or a spoonful of honey on the side. In the late afternoon, a single piece with a cup of tea is enough to slow down conversation and invite contentment. When friends come by, I cut it into small squares and set a few plates out; it disappears quickly, which is the best compliment any home cook can receive.

Think of presentation as a gentle invitation rather than a performance. A light dusting of powdered sugar, the soft gleam of melted chocolate, or a few extra orange zests scattered on top will make the tart feel special without taking it away from its humble roots. This dessert is about connection, not perfection.

Storing Italian Almond & Ricotta Tart for Tomorrow

I always say treats like this are better the next day, but with a small caveat. Stored correctly, the flavors mellow and deepen overnight. Cover the tart loosely with plastic wrap or an airtight container and keep it in the refrigerator. The cool will firm the filling and make slicing neater.

When you are ready to enjoy leftovers, let the tart sit at room temperature for about 20 minutes to take the chill off. If you prefer a warm slice, gently reheat individual pieces in a low oven for five to eight minutes. Avoid the microwave if you can. It warms quickly but will change the texture of the ricotta.

If you have only a small piece to save, wrap it in parchment and then foil before refrigerating to keep the almonds from softening too much. The chocolate drizzle will hold up, and the orange zest will keep offering its bright note. Share leftover tips with a friend the way you would pass along a loaf of bread—kindly and with a smile.

Small Fixes and Friendly Troubleshooting

If your crust feels tough, the likely cause is overworking the dough or too much flour. Next time, bring it together with the gentlest touch and avoid adding extra flour unless necessary. Crumbly edges simply mean the dough was a little dry; a splash of cold water or a touch more butter will help.

If the filling seems too loose after baking, let it rest longer; sometimes the center needs more time to set as it cools. If it still looks underdone, a short return to the oven at 325°F for 5 to 7 minutes will help. Watch it closely to avoid overbaking, which can dry the filling.

If your almonds brown too fast, tent the tart loosely with foil to prevent the top from overcooking while the filling finishes. Conversely, if you love a deeper nutty flavor, toast the almonds ahead of time and watch how they change the aroma of the whole tart.

Every kitchen has its quirks. Your oven might run hot, or your ricotta might be thicker than mine. These variations are part of home cooking. Use them as a conversation with the recipe rather than a test you must pass.

Variations to Make It Your Own

There are gentle ways to adjust this tart without losing the spirit of the recipe. For a citrus twist try a bit of lemon zest instead of orange, or combine both for a brighter profile. If you like spice, a pinch of cinnamon or cardamom in the filling adds warm complexity without overwhelming the ricotta.

Swap the sliced almonds for chopped pistachios for a festive green contrast. If chocolate is your thing, fold a few small chips into the filling so each bite has a surprise. For a slightly richer filling, stir in a tablespoon of mascarpone or a beaten egg yolk and bake until set.

For a gluten-free version, use a cup of almond flour combined with half a cup of gluten-free oat flour for the crust and adjust the butter slightly. The crust will be more tender, but the flavors will remain true to the tart’s heart.

These variations allow you to make the tart your own while keeping every element friendly and approachable. I find that small changes bring joy and keep the recipe fresh on repeat.

Tips for Baking with Children and New Bakers

My kitchen often smells like almonds because my children like to help. If you bake with little hands, assign safe tasks like zesting the orange, stirring the ricotta, or placing almond slices on top. Teach them to press dough gently using a small offset spatula. It becomes a lesson in patience and in noticing small details.

For new bakers, read through the steps before you start and set out all ingredients. Measure carefully but remember that this recipe is forgiving. If your dough is slightly softer or firmer, you can adapt by chilling it briefly or adding a splash of water. Baking is a series of small decisions, not a high-stakes exam.

When a recipe feels intimidating, break it down. Mix the crust, pre-bake it, then take a short break to clean the counter. Come back refreshed to finish the filling and top the tart. These pauses are what make home cooking gentle and manageable.

In my experience, the best way to learn is by doing. Try the recipe once as written, then make one small change the next time. Notice how the texture or aroma shifts. This is how skills grow and confidence follows.

A Note on Ingredients and Where to Find Them

Good ricotta makes a difference. If you can, choose a fresh, whole-milk ricotta with a creamy texture. Avoid overly wet tubs, and if needed, drain the ricotta in a fine mesh sieve lined with cheesecloth for 30 minutes to get a firmer texture.

Almonds come alive when they are fresh. If your pantry holds them for months, take a small sniff; old nuts will have a dull scent. Chocolate adds richness and contrast. Use a dark chocolate you like to eat on its own, and melt it gently over a double boiler or in short bursts in the microwave.

Most of these ingredients are pantry staples, but I like to remind readers that quality matters more than expensive labels. Fresh butter, good vanilla, and bright citrus will bring a modest list of ingredients to life in a way that feels luxurious but is still very much home cooking.

For more recipes that bring warmth to the table, I sometimes pair this tart with a simple, restorative bowl like the one I wrote about when the family needed comfort: a taste of Italian Penicillin soup that helps soothe and gather us.

How to Share This Tart as a Gift or Potluck Addition

I often take this tart to neighbors or family gatherings. It travels well if wrapped carefully and kept cool. Slice it before you go and arrange the pieces on a flat box with parchment paper, so it can be handed out easily without fuss.

If you need to transport it whole, place it in a shallow container and add a slip of kitchen paper under the lid to catch any condensation. A small jar of extra melted chocolate on the side lets recipients top their own slices for an interactive touch.

When you bring food to someone else, you bring the feeling with it. Write a short note about how to store and serve it, and include a small spoon for drizzling chocolate if you can. These little extras make a simple tart feel like a shared moment.

Conclusion

Thank you for letting me share this slice of our kitchen with you. If you want to see a similar almond and ricotta combination from another home cook I admire, I often look to recipes like Almond Ricotta Cake | Italian Dessert – This Delicious House for inspiration and ideas about texture and finish.

Author

Joudia Elise
I'm a recipe developer and wellness enthusiast at We Cook Recipe, where I share practical, family-friendly recipes that support real life not restrictive diets. My approach combines traditional cooking wisdom with modern nutritional understanding, always prioritizing sustainable habits over quick fixes. When I'm not in the kitchen, you'll find me testing wellness trends (like this one!) to separate fact from hype for our community.